Doro Wat

Name: Doro Wat
Cook time: 100 min
Total time: 100 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1.2 kg Chicken Thighs and Drumsticks, bone-in, skinless (about 8 pieces); 1 lemon of Lemon Juice; 1 tsp Kosher Salt; 4 large Onions, finely chopped; 60g Niter Kibbeh, spiced clarified butter (about 4 tbsp); 3 tbsp Berbere Spice Blend; 6 cloves of Garlic, minced; 2 tbsp Ginger, fresh, minced; 2 tbsp Tomato Paste; 400ml Water, or low-sodium chicken stock; 1 1/2 tsp Kosher Salt, or to taste; 1/2 tsp Pepper (Black); 4 Eggs, hard-boiled and peeled; 1 tbsp Niter Kibbeh, for finishing, optional; 4 pieces of Injera

Doro Wat is a rich, slow-simmered Ethiopian chicken stew bursting with warm spices and layered aromas of clarified spiced butter. Tender chicken pieces are stewed in a deeply caramelized onion and berbere-tomato base, finished with hard‑boiled eggs and served with tangy injera for soaking up every bit of the luscious sauce. This hearty, comforting dish balances heat and depth for an unforgettable main course.

Doro Wat is a rich, slow-simmered Ethiopian chicken stew bursting with warm spices and layered aromas of clarified spiced butter. ... Show more

Traditional Ethiopian Recipe

Health Grade

B+ · Healthy

Rating

4.4

Time

1 hr40 min

Price

2,19 €

Calories

830 kcal

one pot

gluten free

high protein

low carb

Method

Marinate chicken

Pat the bone-in, skinless chicken thighs and drumsticks dry, then toss them with the lemon juice and kosher salt until evenly coated. Cover and refrigerate for 30 minutes. While the chicken marinates, put the eggs in a saucepan, cover with water, bring to a boil, then simmer for 10 minutes; cool, peel, and set them aside. Use the rest of the time to finely chop the onions and mince the garlic and ginger.

Cook the base

Melt the niter kibbeh in a heavy pot over medium heat. Add the chopped onions and cook, stirring often and scraping the bottom, until they are very soft, sweet, and deep golden with no raw bite left. Stir in the berbere spice blend, garlic, ginger, and tomato paste, and cook for 2 to 3 minutes until the paste darkens slightly and the spices smell fragrant and toasty.

Simmer the stew

Pour in the water, then add the marinated chicken and any juices from the bowl, plus the black pepper. Bring everything to a gentle simmer, lower the heat, and cover partially so the sauce can thicken as the chicken cooks. Cook for 35 to 40 minutes, stirring now and then and turning the pieces once or twice, until the chicken is tender and the sauce is thick and glossy; taste and add a little more kosher salt if needed.

Finish and serve

Nestle the peeled eggs into the stew and spoon sauce over the tops. Let them warm through for 5 minutes on low heat, then swirl in the optional finishing niter kibbeh for extra shine. Serve the Doro Wat hot with injera and make sure plenty of sauce gets spooned over everything.